© John Kernick
Rigatoni with Sea Bass and Tomatoes
- TOTAL TIME:
- SERVINGS: 4
Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish.
- 12 ounces rigatoni
- 1/4 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
- 1 cup bottled clam juice
- 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
- 1/4 cup chopped flat-leaf parsley
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes. Add the crushed red pepper and tomatoes with their juices and bring to a boil. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes. Season the fish with salt and stir it into the sauce. Simmer for 2 minutes, until the fish is nearly cooked through.
- Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta. Serve right away.
Juicy, light-bodied Dolcetto.